Name: Fettuccine with Blue-Cheese-Artichoke Sauce

Ingredients:

• 1 8-oz fettuccine or other pasta (about two cups dry pasta)
• 1 tablespoon olive oil
• 2 14-oz can quartered artichoke hearts, drained
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 15-oz bottle Alfredo sauce (or make your own)
• 2 tablespoons crumbled blue cheese
• Fresh ground black pepper

Instructions:

• Cook pasta according to package directions, omitting salt and fat
• Heat oil in skillet over medium-high heat until hot
• Add artichokes, mushrooms and garlic
• Cook 3 to 4 minutes, or until mushrooms are tender
• Add Alfredo sauce to artichoke mixture
• Cook until thoroughly heated
• Pour sauce over drained pasta and toss to combine
• Sprinkle with cheese and ground pepper

Yield: Six servings

Comments: Serve with tossed apple salad (apples and romaine lettuce)
10/14/2012 - I used regular dry fettuccine, a 15-oz bottle of alfredo sauce and a couple of garlic cloves. I served it with green salad and steamed broccoli.
1/26/2013 - Used rotini in place of fettuccine. Updated recipe.
4/30/2013 - Fettuccine stuck to itself. Served with baked zucchini with garlic, tomato and cheese.
2/18/2016 - Sprinkling black pepper on top was good.
11/14/2016 - Made with rotini.
3/25/2018 - I used 2 cans of artichokes, 3 cloves of garlic, about 8 oz of rotini, and fresh-ground black pepper. It worked well and gave 6 servings.
7/30/2018 - Again, 2 cans of quartered artichoke hearts, 3 cloves of garlic, a cup of dry rotini, and fresh ground pepper.
10/20/2018 - I did not have enough mushrooms but I added half a yellow onion. Otherwise, it was the same as in March and July.
12/30/2018 - I mistakenly bought 2 cans of whole artichokes. I bought a whole slice of blue cheese, and had to crumble it myself. I forgot to add fresh ground pepper. The pasta was farfalle.
2/27/2019 - I used a full box of mushrooms, 2 cans of quartered artichokes, 3 cloves of garlic, and 4 ounces of crumbled blue cheese. We added ground black pepper after dishing it out. It was good.
10/4/2019 - I made this for a potluck. I followed the recipe with a little more than a measured cup of Trottole pasta, a new one to me. In the end, there was too little pasta for the sauce.
10/28/2019 - I used a cup of Ruffles pasta and a cup of Trottole pasta and the consistency was good. The sauce was Victorian Vegan Alfredo Arugula Pesto.
6/1/2020 - I used a little more than two cups of Bowties pasta. I updated the recipe. and the consistency was good. The sauce was Victorian Vegan Alfredo Arugula Pesto.
10/21/2020 - I used bowties, cooked for 14 minutes, and the home-made Alfredo sauce. Even with two cups of pasta, it was a little liquidy.
12/14/2020 - In addition to the listed ingredients, I used a sliced onion and some fresh basil leaves. I cooked the onion first for about 2 1/2 minutes.
3/10/2021 - I used the basic recipe with more than one cup of farfalle cooked 12 minutes and more than one cup of rotini cooked for 9 minutes. The first night I forgot to add the blue cheese!
11/17/2021 - I used the basic recipe, but with nearly 8 ounces of mushrooms, with two cups of dry rotini. I made a salad with Romaine lettuce and one chopped up Macintosh apple.
8/6/2022 - While traveling in Indiana, I used 8-oz of mushrooms sautéd in margarine, and penne as well as the usual ingredients.
2/1/2023 - I used 2 cups of farfalle, 2 teaspoons of garlic powder, and three tablespoons of blue cheese.I cooked the mushrooms first and then added the other ingredients.
4/4/2023 - I used an 8-oz box of Chickpea and Corn Rotini with Basil Pesto Alfredo Sauce. I substituted feta cheese for the blue cheese.
12/20/2023 - I used 2 cups of fusilli, 2 teaspoons of garlic powder, and 2 cans of Reese chopped artichoke hearts from Harris Teeter. I forgot to sprinkle with cheese and ground pepper the first night.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004

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